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Directions:Boil the potatoes in a pot of salted water. Boil until slightly underdone. Drain and cool at room temperature, cut into 1/2 inch cubes.

Heat 2 Tbs. of the olive oil in a small frying pan and add the shallots and celery. Cover and sweat over low heat for 3 to 4 minutes. Add freshly ground black pepper and salt and let cool. In a large non stick skillet over high heat, heat the remaining olive oil and 2 Tbs. of butter. Add the potatoes and cook until golden brown. Reduce the heat to medium and add the shallots, celery and corn. Cook until heated through. Toss in the cherry tomatoes and arugula. Season with salt and freshly ground black pepper.

Grill or pan sear the flank steak over medium high heat until rare. Slice thin and serve.